Crab and Asparagus Quiche

This is the quiche that I made in my new favorite pie crust.  It is delicious and easy and Jeff and Mia and I loved it.  The original recipe didn't call for asparagus but I thought it sounded good and I had some on hand so I used it.  I think it was a nice addition.

Crab & Asparagus Quiche

1/2 C. mayonnaise
2 Tbs. all purpose flour
2 eggs
1/2 C. milk
1 C. crab meat (or 1 can crab meat, drained)
1 bunch of thin asparagus, cut into 1-inch pieces
1 C. shredded Swiss cheese
1 Tbsp fresh chives, finely chopped
1 (9-inch) unbaked pie crust

Preheat oven to 350°.  In a medium bowl, beat together eggs, mayonnaise and flour until smooth.  Add milk and beat again until mixed well.  Stir in crab, cheese, chives and asparagus.  Spread into pie shell.
Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
Serves 8.

Recipe altered from allrecipes.com

Delicious Pie Crust

I'm going to admit, I almost never make a home-made pie crust, because A. store bought is easier B. they scare me C. I am terrible at making the crust look nice and D. store bought is easier.  But I was making quiche the other night and didn't have a crust in the freezer.  What's a girl to do?  : )  I found this recipe and I love it.  So I guess I'm no longer afraid to make homemade pie crusts.  : )

Paula's Becky's Perfect Pie Crust
Yield: 2 (9-inch) pie crusts

2 1/2 C. all purpose flour
1/4 tsp. table salt
3 Tbsp sugar, optional (if you want a sweeter crust)
1/4 C. vegetable shortening
12 Tbsp. butter, cold and cubed
1/4 C. to 1/2 C. ice water

In a large mixing bowl, sift together the flour, salt and sugar, if using.  Add the shortening and cut it into the flour mixture using a pastry blender until it's cut into small pieces.  Transfer mixture to a food processor and add the cold butter.  Pulse/blend until the mixture is crumbly, like very coarse corn meal.  Add the ice water, about 1-2 tablespoons at a time, mixing after each addition until the mixture comes together forming a dough.  (If you don't have a food processor, you can do all of this with a pastry blender or a fork.)  Remove from the food processor and bring the dough together into a ball.  Divide the dough in half and flatten it slightly to form a disk shape.  Wrap each disk in plastic wrap ad chill in the refrigerator for about 30 minutes.  On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.
The crust was delicious and flaky and it wasn't tough.  I loved it!
(After we put the pastry in the pie plate and, for the first time ever, made an acceptable looking crust, we used the excess pieces that we had cut off, to make a little dessert.  We spread some melted butter on the extra pieces, sprinkled them with cinnamon sugar and baked them at 350° until done.  Mmmmm.)

Recipe altered slightly from foodnetwork.com

Mint Chocolate Muddy Buddies

You can't go wrong with these... you could even do milk chocolate if, for some reason, you don't like dark chocolate.  Weird.

Mint Chocolate Muddy Buddies

Ingredients

1. 2 cups dark chocolate chips
2. Cream, as needed
3. 1 tsp peppermint extract
4. 5 cups Chex cereal
5. 1 ½-2 cups powdered sugar

Instructions

1. Melt chocolate over double boiler. Add cream as needed to create a smooth consistency.
2. Stir in peppermint extract into melted chocolate.
3. Toss in half of the cereal into melted chocolate and stir. Add renaming cereal and toss until evenly covered.
4. Add powdered sugar to chocolate coated cereal and mix until well coated.

Chickpea and Rosemary Soup

This is a yummy soup that everyone in my family liked (well, Ava at least didn't hate it). ;)

Chickpea and Rosemary Soup

Servings: Serves 6

·         3 tablespoons olive oil

·         8 cloves garlic , finely chopped

·         1 tablespoon fresh rosemary leaves , minced or 1 tsp dried

·         1/2 teaspoon crushed red pepper flakes

·         3 cans (15 to 19 ounces each) chickpeas , rinsed and drained

·         4 cups chicken broth

·         2 tablespoons fresh lemon juice

·         Salt (about 1 tsp)

Sourdough bread and white cheese (Swiss, mozzarella etc.)

Directions

In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 minutes; let cool slightly.

Meanwhile, top slices of sourdough bread with white cheese and toast.  With immersion blender, blend about half of the soup. Stir lemon juice and salt into soup to taste. Serve with bread for dipping.